Tagged Questions

I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muffin.
Is there any way to do this for a ...

I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the ...

It is very easy to find quick references for the various doneness temperatures (rare, med. rare, etc.) of different animal meats, but not so easy when it comes to offal. Sweetbreads, as far as I know, ...

I typically use a little white vinegar to hold my poached eggs together better while cooking (plus, I like vinegar).
Recently, I ran out of white vinegar and swapped in red wine vinegar instead. The ...

The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels).
I was wondering how the temperature, pH ...

I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk.
However, I was wondering if the milk will be spoil if it is continuous being ...

I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful to cook fish in 4 cups of milk only to ...

1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...